Our southern take on a Italian classic caprese salad. This grilled peach and mozzarella salad is the perfect combo of sweet, smoky, and creamy without being super heavy.
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Ingredients
- 5 large peaches not white
- 3 green onions sliced
- 1/4 cup chopped fresh cilantro
- 3 Tbsp honey
- 1 tsp salt
- 1 tsp lime zest
- 1/2 cup lime juice
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 1/2 Tbsp Tequila (optional)
- 1/3 cup olive oil
- vegetable cooking spray
- 1 6 oz. package of watercrest or baby arugula thoroughly washed
- 3/4 lb fresh mozzarella cut into 16 slices
- fresh cilantro sprigs
Instructions
- Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/1 inch thick) rounds, cutting through stem and bottom ends. (Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pit)
- Process chopped peach, green onions, next 7 ingredients, and tequila, if desired, in a food processor for 10-15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
- Coat cold cooking grate of grill with cooking spray, and place peaches on grill. Preheat grill to 350 to 400 F (medium-high) heat 3-5 minutes on each side or until grill marks appear.
- Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds with and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish if desired.
Recipe Notes
To make Grilled Peach and Feta Salad Substitute 8 cups loosely packed Bibb Lettuce leaves for watercress and 1/4 cup feta crumbles for mozzarella cheese. Proceed with recipe as directed in steps 2 through 4, decreasing grilling time for peach wedges to 2-3 minutes on each side.